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Chef Nobu's visit

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Chef Nobu's Melbourne Visit

5 - 8 March

Prepare to embark on an extraordinary gastronomic journey as internationally acclaimed chef Nobuyuki “Nobu” Matsuhisa makes his much anticipated return to Melbourne.

Across a series of exclusive events, Crown Melbourne’s most iconic spaces will be reimagined through Chef Nobu San’s celebrated fusion of refined Japanese technique and vibrant Peruvian influence. Over two intimate days, guests will have the rare opportunity to join Chef Nobu San for a bespoke sushi masterclass—offering an insider’s glimpse into his craft, philosophy, and unwavering pursuit of precision.

His visit will also feature an exceptional dining experience in collaboration with Glenfiddich, personalised book signings and photo moments, a vibrant Sunday brunch at Nobu, and a collection of signature omakase experiences available throughout his stay.

Meticulously curated and thoughtfully designed, each moment promises unparalleled access and a level of intimacy rarely extended by one of the world’s most influential culinary masters.

Meet the chef

Head Chef, Nobuyuki Matsuhisa

Nobuyuki Matsuhisa, known to the world as Nobu, is the acclaimed and highly influential chef of Nobu and Matsuhisa restaurants.

Nobu traces his professional ambition to the day his older brother took him to a sushi restaurant for the first time. He knew he was destined for a career in the kitchen. After school, Nobu spent seven years working in a Tokyo sushi restaurant, before accepting an offer to open a restaurant in Lima. Weaving Peruvian influences into his dishes, this was the creation of his signature style.

A decade later, Nobu opened Matsuhisa in L.A. to rave reviews and instant success. It was here that his longtime friendship and business relationship with Robert De Niro began. At De Niro’s urging, they opened Nobu in New York City in 1994 – it too was an instant hit.

Meet the chef

Célestin Gaty

Born and trained in France, Célestin began his career in Lyon’s Michelin‑starred restaurants, culminating as Sous Chef at the esteemed Léon de Lyon. He joined Nobu Hospitality in 2022, serving as Executive Sous Chef at Nobu Santorini before moving to Nobu Istanbul as Head Chef, where he led large teams and oversaw high‑volume luxury operations.

Now in Australia, Célestin brings French technique and global Nobu experience to his role as Executive Chef at Nobu Melbourne. Under his leadership, the restaurant has introduced a refreshed menu that recentres its culinary identity, highlighting classic Nobu flavours, signature dishes, and consistent technique. The dinner menu returns to iconic staples, while the lunch offering shifts to a more flexible, contemporary format.